Mix the mince, egg, breadcrumbs, garlic, half the onions, cumin and herbs together. Season and shape into 20 balls.
Heat the oil in a frying pan and fry the meatballs in two batches for 5 minutes, until browned. Remove and set aside.
Fry the remaining onions until golden. Stir in the tomatoes, sugar, purée and stock. Bring to the boil, then simmer for 5 minutes.
Return the sauce to the pan with the meatballs and olives and simmer uncovered for 20-25 minutes. Season to taste and serve scattered with feta cheese.
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